Guadalajara Beef

Guadalajara Beef

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 day
Total Time 1 day 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 bottle dark beer, (12 oz / 330 ml)
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground red pepper
  • 1 beef flank steak, (500 g / 1 lb)
  • 6 medium bell peppers, 2 each of red, yellow, and green
  • 8 flour tortillas, 6-8 inch, warmed

Instructions
 

  • Place the beer, soy sauce, garlic, cumin, red pepper, and chili powder in a large zip lock bag. Squish everything around to mix, add the steak, then squeeze out the air and seal, turn over several times to coat the steak. Place in the fridge for at least 6 hours and up to 24 hours to marinate.
  • Just before you are ready to cook, slice the bell peppers into quarters lengthwise.
  • Prepare your grill for direct cooking over medium heat. Lightly oil the grill.
  • Remove the steak from the bag, discard the marinade.
  • Place the steak on the grill and cook uncovered for 9-11 minutes per side until internal temp is 63° C (145° F) or to your desired doneness.
  • While the steak is grilling, grill the bell peppers 4-6 minutes per side or until tender.
  • Remove the steak to a cutting board and slice across the grain into thin slices.
  • Serve steak with the peppers and warmed tortillas, enjoy.

Notes

This would be at least a Fair cost per serving, and I would assume other cuts of beef would work as well.

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